Trio of Bean Dips: Black Bean and Corn Salsa, Classic Hummus and Roasted Garlic Balsamic White Bean Dip

For my mother-in-law's 60th birthday party, everyone was asked to bring something. I seriously waited till the morning off to decided what to make. I figured there would be lots of pasta salad type dishes and hot casseroles, so I wanted to go more the appetizer type route.

I'm pretty much a bean fanatic these days. A trio of dips made with 3 different kinds of beans, sounded fun, not to mention easy. No cooking was required, as all three dips let the food processor do the work. My toddler was having a very high maintenance day, so I was grateful for this.

For the Hummus, I used the recipe I always use, from Good Things Catered. I follow her instructions exactly, so I'm not going to re-post it, just direct you there. Katie knows what she's doing when it comes to authentic hummus and does a great job explaining how to make it.

I found the Roasted Garlic Balsamic White Bean Dip, on The Way the Cookie Crumbles. I used Great Northern Beans, but any white (cannellini, navy, etc.) will do. I did have to leave out the sundried tomatoes and their oil in this, as I didn't have them when I was putting it together (but I later still drizzled some of the of the oil on top, prior to serving.) Even the tomatoes, it was bursting with flavor, due to the balsamic vinegar and roasted garlic. Again, I am just going to direct you to Bridget's blog.

These two dips, we served them with baby cut carrots and red pepper strips, as well as a basket of 2 different types of pita chips. Other cut veggies, naan, pita wedges or crackers would also be good.

For the Black Bean and Corn Salsa, I just made this up as I was going along. A few of my my measurements are a little approximate, so I'd suggest starting with less and adding to taste. I was worried that perhaps it was too thin, until at the party someone was asking around who made this dip. She said it was awesome and then told me to get out of the way so she could get more :) I do think in order to have it thicker, I would drain the tomatoes next time. We served this with multigrain tortilla chips and lime flavor ones.

1 can (14.5 oz.) Black Beans, drained and rinsed

juice from 1/2 of a lime

1 jalapeno, seeded if desired

1 clove garlic

1 can diced tomatoes, drain for a less thin salsa

1/2 cup hot or medium salsa, or to taste

1 tsp cumin, or to taste

1/4 tsp onion powder, or to taste

1/2-3/4 cup frozen corn kernels (I just eyeballed this)

Add beans, lime juice, jalapeno and garlic. to food processor. Process until smooth. Add tomatoes and pulse until they are are broken down and combined well.

Add salsa, cumin and onion powder, starting with a little less. Process until combined, taste and adjust if neccessary. Stir in desired amount of frozen corn (If planning on serving soon after, then thaw first.) Refrigerate a few hours until ready to serve.